With lemons and limes in season we headed into the kitchen to bake something we haven’t made a lot of… donuts… but healthy ones! We have an abundance of limes at present so rather then making lemon and poppy seed donuts, which I intended to do, I decided to make lime and chia ones. I only used the chia because I thought we had poppy seeds in the pantry but were out so decided to use the chia and surprise surprise they turned out delicious and all were eaten in one foul swoop!
We ate them for dessert and they were soft, morish and surprisingly not too filling despite the dense feel. I am sure you and your kids will love them too.
Here’s what you need to make the donuts:
- 3 organic eggs
- 1/4 cup organic coconut oil – melted (Note: make sure you cool it before combining the ingredients)
- 1/2 cup organic coconut sugar (Note: Coconut sugar is strong so you could use slightly less if desired)
- 2 tbsp fresh squeezed lime juice
- 2 cups organic almond meal
- 1/3 cup organic tapioca flour
- 1/2 tsp organic baking soda
- A capful of All Natural Liquid Magnesium or a good pinch of Himalayan salt
- 2 tbsp chia seeds
Here’s what you need to make the glaze:
- 2 tbsp organic coconut oil melted
- 1 tbsp fresh lime juice
- 2 tbsp organic pure maple syrup
- 2 tbsp coconut cream
Here’s how you put the donuts together:
- Preheat your oven to 180 degrees.
- Grease a donut mold with coconut oil to prevent sticking. The recipe will yield 6 donuts (see note below for greater yield).
- In your Thermomix or a large bowl whisk together the eggs, coconut sugar, lime juice and your melted and cooled coconut oil.
- In a separate bowl, put in the – almond meal, tapioca flour, baking soda and salt and combine.
- Stir the dry mixture into the wet mixture fully combine and then stir in your chia seeds.
- Spoon (or pour if your bowl has a lip) the batter into the donut mold up to just below the top as the donuts will rise.
- Bake the donuts in the preheated oven for 10-12 minutes or until set and beginning to brown.
- Remove from oven, allow to sit for a few minutes before carefully removing from pan to wire racks and cool.
Here’s how to make the glaze:
- Make the glaze whilst the donuts are baking.
- In a your Thermomix or medium bowl, whisk together the melted coconut oil with maple syrup until smooth, then add the lime juice and coconut milk until very smooth – you can also use a hand blender to do this if you prefer.
- Refrigerate the glaze until it cools a bit.
- Before dipping the donuts in glaze remove it from the refrigerator and whisk again until smooth.
- Once the donuts have cooled as well, dip one side of each donut in glaze and place unglazed side on parchment paper. Repeat until all the donuts are glazed. You can repeat the dipping process for all donuts for extra sweetness.
- We served ours right away after dinner or you could store covered in the refrigerator for up to 3 days.
- You can use lemon juice instead of lime juice in the donuts and in the glaze.
- You could double the yield of donuts if you use unbleached almond flour.
- You can use poppy seeds instead of chia seeds.
- You could use honey instead of maple syrup.
- I re-glazed to donuts 4 times and we didn’t find it over sweet.